The Blitzen

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Cocktail History

The Blitzen is a Novel Nightcaps original cocktail that was created as an indulgent Christmas-inspired twist on traditional hot chocolate. The recipe starts with a rich and creamy hot cocoa mix that’s blended with milk, much like the comforting cocoa recipes typically enjoyed during the colder months. However, this boozy variation sets itself apart by introducing the unique flavor profile of blueberry, which adds a subtle tart sweetness that’s then complemented by the refreshing, herbal complexity of a minty amaro. To round out the drink, dark chocolate liqueur is added, enhancing the cocoa’s richness and giving the cocktail a deeper, velvety finish. This combination of fruity, herbal, and chocolatey notes makes for a festive, fascinating beverage that feels both cozy and sophisticated.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Milk: This is a nutrient-rich liquid that’s produced by mammals and is high in calcium, protein, and vitamin content. I used Prairie Farm Vitamin D Whole Milk.

Hot Cocoa Mix: This is a powdered blend made with cocoa powder, sugar, and sometimes powdered milk or other ingredients. I used Ghirardelli Double Chocolate Premium Hot Cocoa Mix.

Blueberry Liqueur: This is a liqueur made with blueberries, sugar, alcohol, and water. I used Tattersall Distilling Blueberry Liqueur.

Fernet-Branca Menta: This is an amaro made in Italy with peppermint, gentian root, aloe, herbs, spices, sugar, alcohol, and water.

Dark Crème De Cacao: This is a liqueur made with dark chocolate, spices, sugar, alcohol, and water. I used DeKuyper Crème De Cacao Dark Liqueur.

Whipped Cream: This is heavy cream that has been whipped and beaten until it’s light and fluffy. I used Reddi-Wip Original Dairy Whipped Topping.

Cocoa Powder: This is cocoa bean that has been ground into a fine powder. I used Ghirardelli Majestic Premium Cocoa Powder.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Saucepan: This is a deep cooking pot with a long handle and lid that’s used for simmering, boiling, and cooking on the stovetop. I used the All-Clad 3-Ply Stainless Steel 3 Quart Sauce Pan.

Spatula: This is a flat, broad kitchen tool that’s used for flipping, scraping, and stirring. I used the OXO Silicone Spatula.

Ladle: This is a large, deep-bowled spoon with a long handle that’s used for serving. I used the OXO Good Grips Silicone Everyday Ladle.

Irish Coffee Mug: This is a heat-resistant glass mug with a sturdy handle and footed base that’s used to serve warm drinks. I used the Godinger Dublin Irish Coffee Mug.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Rich and dark cocoa color

• Aroma: Chocolate and cream

• Taste: Sweet blueberry mixed with pleasant, bright chocolate

• Finish: An accenting note of slightly herbal, menthol-laced Fernet-Branca

Kendall’s Take
“I lovingly dubbed this recipe the ‘Christmas Frankenstein’ because I 100% tossed a bunch of unexpected ingredients into a simple hot chocolate just to see what would happen. Blueberry and Fernet Branca-Menta aren’t exactly the first ingredients that come to mind when you think of boozy cocoa, but somehow mixing them works. The blueberry adds a subtle brightness while the minty herbal edge keeps it from getting too heavy, and together they turn the hot chocolate into a layered, festive mug that feels way more interesting than your standard spiked cocoa. If you have the ingredients on hand, this is a fun one to try during the holidays!”

Recipe